Food Fraud and Food Safety

Whilst extremely hazardous cases of global and localized food fraud are rare in our current climate, unfortunately they still do occur. With the number of food fraud cases increasing significantly over the past decade, food safety issues are sure to follow. Additionally, although food fraud is economically motivated, occasionally accidental cases do occur, which may arise from poor quality management procedures, factors relating to the environment or processing and mislabeling.

 

Recent reports collated by the U.S. Phamcoicel Conventions (USP) food fraud database have assessed the level of food fraud that is currently of concern and a potential risk factor for food safety within the food supply chain. These reports have indicated that meat, milk, fish, spices, cooking oil, tea, coffee, lemon juice and maple syrup are key foods of concern, which generally have high economic value and are relatively easy to adulterate.

Food products most at risk of food fraud:

• Beverages (e.g. grape wine, apple and pomegranate juice)
• Coffee and tea
• Fish
• Grain (e.g. rice, durum wheat)
•  Honey and maple syrup
•  Milk
• Oil (e.g. olive, sesame, palm)
• Organic foods
• Spices (e.g. saffron, turmeric, paprika)

- Naim KHALID

Food Surveillance System

A foodborne-disease surveillance system tracks information on illnesses, gathers
information to identify outbreaks (two or more illnesses linked to a single hazard), links
outbreaks to food sources, and traces the food identified in the outbreak back to its
origins.

The first evidence of contamination of food will likely be found through the surveillance
system. An effective surveillance system is one that identifies foodborne-illness
outbreaks while there is still time to remove the contaminated food from the market and
prevent illnesses. This is especially true for incidents involving food that has been
intentionally contaminated.

The public should have the right to information emerging from the surveillance systems, 
including all data to support: 

• Annual foodborne disease incidence trends. 
• Identification of susceptible population groups. 
• Identification of hazardous foods. 
• Results of routine sampling and analysis of food products. 
• Identification and tracing of causes of foodborne disease from the farm to 
• the kitchen. 
• Early alerts for outbreaks and food contamination.

Food Inspection Services

The administration and implementation of food laws require a qualified, trained, efficient and honest food inspection service. The food inspector is the key functionary who has day-to-day contact with the food industry, trade and often the public. The reputation and integrity of the food control system depends, to a very large extent, on their integrity and skill.